| Ascension Cafe’s Tempura for Starry, Starry Nights |
Recipe Type: Heavenly Entree
Author:
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
Tempura batter is used for fried dishes, popular in Japan. For the lightest, fluffiest batter use ice cold sparkling water just before frying. Use an oil, such as cottonseed, that’s low in saturated fats for frying vegetables without even a hint of oily taste! This batter is perfect for frying shrimp, chicken, vegetables, and other delights. Try them with one or more dipping sauces such as a creamy ranch or Ascension Cafe’s own Awesome Toasted Sesame and Mustard Sauce.
Ingredients
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 egg
- 2/3 cup cold, sparkling (carbonated) water
Instructions
- Heat oil (see notes) in large frying pan or wok to 375 degrees F (190 degrees C).
- Sift together the dry ingredients and set aside.
- In a medium bowl, beat the egg slightly and mix with the cold sparkling water.
- Stir in the dry ingredients.
- Dip shrimp, chicken (fat free and chunky-cut ), and or vegetables into the batter and fry, a few at a time, until golden brown.
- Use a slotted spoon to remove from oil and drain on baking racks.
Notes
Oils that are low in saturated fat are generally healthier to consume, but they have a low flash point. This means they will smoke or ignite at lower frying temperatures. If your eyes become irritated, or you otherwise sense that the oil is producing smoke, lower the temperature. If you are frying vegetables, shrimp, and chicken, fry the vegetables first and the chicken last. Even when well trimmed, there will always be some amount of chicken fat that transfers to the oil.